Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1887-10-01

cannot be put in pocket or satchel
without being spoiled or frequently
broken into a conglomeration any
thing hut appetizing. When the child
opens its luncheon, if it is a surprise of
good things, the fact of its having
been remembered and catered to adds
a relish.
Sandwiches made of ham, tongue,
salt and highly-seasoned meats are not
desirable, for they occasion thirst,
which is inconvenient during the school
session. Chicken, turkey, hard boiled
eggs, or any fresh tender meat make
toothsome sandwiches. English bread
aDd-butter' sandwiches, spread with
cream-cheese, are well liked. Boston
or other brow II bread, spread with Jelly,
is dessert more wholesome than
pastry.
Tie layer in the sandwich centre is
more easily eaten and can be more
neatly introduced if chopped.
A delicious brown bread for sand
witches or to serve with oysters is male
as follows: In IA large yellow bowl scaid
one quart of yellow Indian meal. This
is done by covering the meal with boil
ing water sufficient TO moiston it tho
roughly, and then allowing it 10 cool
until tepid. Mix with it one cup Of
rye meal, one teacupful of yeast, three
quarters Of cup Of molasses, little
salt, and enough tepid water to make a
thin paste Stir all together and turn
into buttered baking-pan. Cover with
q cloth, aud let rise in a warm place.
When the top begins to crack open
place in n moderate oven aud bake four
hours. This should he twelve hours
old when cut for sandwiches.
One of the best luncheon rclishos is
celery. 1t should be busted in salt and
rolled in wax paper after sprinkling
with water. 1t is very wholesome, re-
freshing, and a nelyine. Waxed paper
is indispensable for putting mp the
luncheon. Sandwiches, pickles, rad
ishes, and cake are perfectly protected
when covered with it. Japlnesc-paper
napkins are seryiccabie and agreeable
for tie school luncheon, for they take
up but little room aud may be thrown
away after using. These and the wax
paper cost hut n triling sum if pur-
chased in quantity.
The luncheon should be varied daily.
Meat bread Is p good substitute for
sandwiches. Make n fermeut of yeast
and water, and proceed as for ordinary
bread. Incorporate thoroughly two
pounds of -four and one OF clear beef.
chopped very fine and sprinkled VITA
salt. During the making and baking
process the meat disappears entirely,
but the nutritiye principles remain IN
the loaf. % "a
a luncheon cake not too rich for
health, hut sufficiently 50 10 be tempt
ing, may be made with half pound OF
butter, half pound Of sugar, three
quarters pound of -four five eggs, ami
one gill Of wine, and cinnamon. nut
meg, and extract OF rose. Bake in
papered shallow pans This cake is
much improved 10y icing. a luncheon
ginger bread, liked 10y young folks, is
made by using one and half pounds
Of flour, quarter pound butter, one
pound OF molasSeS, quarter pOlnd OK
brown sugar, three eggs, quarter of u
pint of milk, one ounce OF ginger, halt
ounce of allspice, and one ounce az
soda Just before this Is done brush
the top of the cake with the y0lk Of IN
egg beaten into a half emp OF milk, re-
turn to the oven and finish baking.
4 raised raisin cake is one of the best
for luncheon. Two pounds of flour,
half pound of sugar. half pound bat
ter, six eggs. three fourths Of a pint OF
water, one pound seeded rlisius, the
juice and grated rind of one lemon,
one gill Of yeast. Set q sponge with a
portion Of the flour, the yeast, aud the
water, letting it stand three hours.
Add the other ingredients, melting the
butter, and beating separately the y0lks
and whites Of the eggs. Before
making into n dough with the flour let
it rise again one hour. Then mould
into pans and bake slowly. Whom
done and cool, silt heavily over tie
leaf powdered sugar.